Kharcho soup is a popular dish in many families. True, people have already forgotten that this dish belongs to Georgian cuisine. If you cook kharcho soup according to all the rules, then the dish turns out to be very fragrant, rich and has a unique taste.
It is necessary
- 500 g of beef;
- 100 g parboiled rice;
- 2 small onions;
- 3 garlic cloves;
- 2, 5 liters of water for making broth;
- 1 bunch of parsley and cilantro;
- 90 g walnuts;
- 45 g tomato paste;
- 2 tbsp. l. tkemali;
- 1 tbsp. l. flour for frying onions;
- 20 g butter;
- Spices: basil, coriander, mint, black pepper ¼ tsp each.
- For ½ tsp. hops-suneli and paprika;
- Salt to taste.
Instructions
Step 1
They begin to cook kharcho soup by boiling the meat. Rinse the beef under running water, remove the inedible parts, put the prepared product in a saucepan, cover with water and cook until tender.
Step 2
When the meat is ready, catch it, cool, cut into pieces of any size. Send the shredded beef back to the broth.
Step 3
Peel the onions and chop them. Melt the butter in a frying pan (you can add a little vegetable oil), put the chopped vegetable, fry it for 3-5 minutes, add flour to the pan.
Step 4
Fry the onion and flour together for a couple of minutes, then add a little broth (about 2 tablespoons) to the pan, add the tomato paste and tkemali. Stir the ingredients and simmer for 7-10 minutes on a minimum heat.
Step 5
Grind the walnuts in a mortar or blender. Combine them with pre-minced garlic.
Step 6
Combine dry seasonings in a convenient container.
Step 7
Send the prepared frying to the broth, add rice, add chopped herbs.
Step 8
Simmer the kharcho soup for 10 minutes, then send the nuts with garlic, dry spices to the pan, add salt if necessary. Simmer for about 10 minutes over low heat.
Step 9
The kharcho soup is ready. Turn off the gas, cover the pan with a lid and let the Georgian dish steep for a quarter of an hour.
Step 10
Serve the kharcho soup warm, decorating with sprigs of fresh herbs.
